Moroccan Tagine T’Faia

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

It is said in Morocco that this dish was brought back from Andalusia by the Moriscos after the Reconquista.


  • 1 roasting chicken, jointed
  • Butter or oil
  • Salt and black pepper
  • ½ teaspoon</


Put the chicken in a large pan with 2 tablespoons butter or oil, salt, pepper, ginger, saffron if used, onions and parsley. Cover with water, bring to the boil and simmer gently, half-covered, for 1 hour, or until the chicken has absorbed the taste of the ginger and saffron and is well cooked, and t